Kitchen Cutlery
Edges that earn their keep.
Western chef's knives, paring, santoku, bread, and serrated. Most kitchen knives sharpened in 5–15 minutes while you wait.
What we sharpen
- 8" and 10" chef's knives
- Santoku & nakiri
- Paring & utility
- Bread knives (serrated)
- Boning & fillet
- Cleavers & meat knives
- Ceramic blades
- Steak knives & sets
Our process
- 01
Inspect
We check edge condition, chips, and bevel angle. Damaged blades get quoted before any work begins.
- 02
Bevel set
Each knife is sharpened on a water-cooled wheel calibrated to its original geometry — not a generic angle.
- 03
Polish & deburr
Progressive grits remove the wire edge for a clean bite, not a saw.
- 04
Paper test
Every blade passes a clean push-cut through phonebook paper before it leaves the shop.
"I brought in 7 basic kitchen knives that my mother has been dulling in the dishwasher for a decade. Just a few minutes later and the blades were all repaired and razor sharp."
— James Nashley, Google Review